Photo of Feijoada by WW


6 - 9
PersonalPoints™ per serving
Total Time
2 hr 20 min
30 min
1 hr 50 min
Give this delicious pork and bean stew a try!


Olive Oil

1 teaspoons

Pork Leg Joint, raw

450 g, diced


2 medium, thinly sliced

Bacon medallions, raw

75 g, roughly chopped

Sweet potato(es), raw

400 g, peeled, cut into 2cm cubes

Ground Cumin

1 teaspoons, level


1 teaspoons


2 clove(s), sliced or crushed

Vegetable stock cube(s)

1 cube(s), made with 500ml

Black eyed beans, cooked

1 can(s), large, drained

Coriander, fresh

1 tablespoons, chopped


1 medium, cut into wedges


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat the oil in a large lidded flameproof casserole dish. Add the pork in batches and brown over a high heat for 5 minutes, turning regularly. Remove with tongs and set aside.
  2. Add the onions and bacon to the pan and cook for 10 minutes, stirring in the pan juices. Add sweet potato, spices and garlic and cook, stirring for 2 minutes.
  3. Add the stock, pork (with juices) and beans. Cover and bring to a gentle simmer, then transfer to the oven and cook for 1 hour. Remove the lid, return to the oven and cook, uncovered, for 30 - 60 minutes or until the pork is tender and most of the liquid has evporated to leave a golden sticky stew.
  4. Scatter the coriander over, spoon into 6 bowls and serve with the lemon wedges.